Pineapple Fried Rice

Ingredients:

• 2 cups of cooked jasmine rice (preferably day-old for best texture)
• 1 small pineapple, halved and flesh scooped out (reserve shells for serving, optional)
• 1 cup of diced pineapple (from the scooped-out flesh)
• 2 tablespoons cooking oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1/2 cup shrimp, peeled and deveined (or substitute with chicken or tofu)
• 1/2 cup frozen peas and carrots
• 2 eggs, lightly beaten
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce (optional, for added umami)
• 1 teaspoon curry powder
• 1/4 teaspoon ground white pepper
• 2 green onions, chopped
• 1 handful roasted cashews (optional, for garnish)

Instructions:

Prepare Ingredients:

• Scoop out the pineapple flesh if using fresh pineapple as a serving bowl. Dice 1 cup of the flesh into bite-sized pieces.
• Have all ingredients ready to ensure quick cooking.

Cook Protein:

• Heat 1 tablespoon of oil in a large wok or frying pan over medium heat.
• Add shrimp (or your choice of protein) and stir-fry until cooked through, about 2-3 minutes. Remove from the pan and set aside.

Scramble Eggs:

• In the same pan, add another tablespoon of oil. Pour in the beaten eggs and scramble until just set. Break into small pieces and set aside.

Stir-Fry Aromatics and Vegetables:

• Add minced garlic and onion to the pan, stirring until fragrant, about 1 minute.
• Add the diced pineapple, frozen peas, and carrots, and stir-fry for 2-3 minutes.

Combine and Season:

• Push the vegetables to one side of the pan. Add the rice to the other side and stir-fry for 2 minutes, breaking up any clumps.
• Mix everything together and add soy sauce, fish sauce, curry powder, and white pepper. Stir to evenly coat the rice.

Add Protein and Garnish:

• Return the cooked shrimp and scrambled eggs to the pan, along with chopped green onions. Toss well to combine.

Serve:

• Scoop the fried rice into the hollowed-out pineapple shells or a serving dish.
• Garnish with roasted cashews for added crunch (optional).